Got Zucchini? Try This 15 Minute Zucchini Spaghetti That Will Change Your LIFE!

tofu

🥗Healthier: tempeh

💰Cheaper: cooked chickpeas

Chickpeas are a budget-friendly protein alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos are a lower-sodium alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers can provide a similar crunch.

Cut 1 pound of zucchini into thin matchsticks.

Thinly slice 1/2 onion.

Thinly slice 3 green onions, keeping the whites separate from the greens.

Smash and finely chop 3 cloves of garlic.

In a small container, mix 2 tbsps of kugaru, 1/2 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of mirin, 1/2 tsp of sugar, and 2 pinches of salt to make the seasoning paste.

Bring a pot of water to a boil and add 2 servings of spaghetti noodles, cooking according to package instructions without salting the water.

Once cooked, drain the noodles and transfer them to a mixing bowl.

Add 2 tbsps of soy sauce and 1 tbsp of sesame oil to the noodles and mix well.

Heat 2 tbsps of oil in a pan over medium-high heat.

Add the onion, white parts of the green onions, and garlic to the pan, sautéing for about 2 minutes until the onions soften and turn translucent.

Add the zucchini to the pan and stir fry for about 1 minute until coated with the oil.

Add the seasoning paste to the zucchini and stir fry for about 2 minutes until the chili oil appears.

Turn off the heat and add 1/2 tbsp of sesame oil to the zucchini stir fry, mixing well.

Serve the noodles on a plate and top with the zucchini stir fry.

Sprinkle sesame seeds and the green parts of the green onions on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens